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Vegan Coconut Curry

This coconut curry makes a super easy heartwarming dinner! The best part is; you can create your own twist by adding any veggies you find in your fridge!


  • 1 Spanish Onion - Chopped

  • 3 Cloves Garlic - Crushed

  • 1 Bell Pepper - Chopped

  • 1 Cup Frozen Crinkle Cut Carrots

  • 6 Celery Stalks - Chopped

  • 1 Cup Broccoli/Cauliflower - Chopped

  • 1 Large Portobello Mushroom - Chopped

  • 1 Green Zucchini - Cubed or Sliced

  • 1 Yellow Summer Squash - Cubed or Sliced

  • 1 Can Full Fat Coconut Milk

  • 1/2 Cup Veggie Broth or Water

  • 1 Tablespoon Avocado or Olive Oil

  • 1 Tablespoon Curry Powder

  • 1 Tablespoon Cumin Powder

  • 1/2 Tablespoon Ground Ginger

  • 1/2 Tablespoon Coriander Spice

  • Salt & Pepper to Taste

  • 1/2 Cup Rice of choice


  • Add the oil to a pot with chopped onion and crushed garlic. Sauté until the onions are softened. Use water sauté method for an oil free version.

  • Add the chopped bell pepper, broccoli, cauliflower, carrots, celery, and any additional vegetables that you love!

  • Add the coconut milk, broth, curry, cumin, coriander, & ginger powder. Cook until veggies are tender.

  • Add the sliced zucchini & summer squash. ( I personally do not like when they get too mushy therefore I choose to add them last)

  • Simmer until they are slightly cooked through; add salt, & cracked black pepper to taste.

  • Serve over rice of choice, I used cauliflower rice. Enjoy! tried this recipe? don't forget to drop a comment and photo below!


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